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No one ever said that during the holiday week you have to eat matzah with every meal! Drawing from both Sephardic and Ashkenazic cuisines, we will explore, make, and sample dishes that take advantage of local seasonal produce and feature tastes from around the world. The four recipe menu includes Anchusa (Spinach and Onions) and Celery Root and Carrot with Lemon and Dill.

Class includes tastings, hands-on cooking. Bring an apron and an appetite.

Complimentary beer and wine served.

Susan Barocas is an award-winning writer, chef, cooking instructor and entertainment coach with a passion for healthy, no-waste cooking and Jewish cuisines, especially Sephardic food, history, and culture. Founding director of the innovative Jewish Food Experience, she served as the guest chef for three of President Obama’s White House Seders. Her writing has appeared in the Washington Post, Lilith, Moment magazine and The Nosher among other outlets. In addition to teaching private classes, Susan has presented classes, given talks and cooked across the US and internationally as well as on broadcast media.

Bonnie Benwick is the former deputy food editor and recipes editor at The Washington Post. She is a freelance editor, recipe tester/developer and consultant. She has lead Hill Center’s Holiday Cookie Baking class since 2013. Of all the Jewish holidays to cook for, Passover is by far her favorite.

You can find Susan’s recipes for Jeweled Rice and Persian Spiced Fish, and Bonnie’s recipes for Date-Night Pasta and Avocado and Blood Orange Salsa in A Taste of Hill Center: Recipes from our Community Table.